Kefir starter by Admin

[Kefir starter culture]

Kefir starter culture

The technology for preparing kefir starter culture is as follows:

She took market yogurt as a basis (or ferment milk by herself), left it open (under gauze) on the table for a couple of days until water bubbling and peeling off, and the characteristic smell of sour kefir.

Then I added seeded rye flour to this sourdough in an amount to get liquid sour cream, stir everything well, and leave it on an open table, covering the dishes with gauze for exactly one day. The leavening dough will begin to ferment and peroxide actively, it is not necessary to interfere.

Then (after a day) we again add rye flour in an amount to get a dough for pancakes, of medium density, stir so that there are no lumps. Cover the dishes with gauze, leave alone, do not stir again until ripe.

Follow the process, I do not recommend going far from the leaven. In a few hours, such active bubbling, hissing and bubbling will begin that the leaven will climb out, which is called "from all holes."

Please note that neither yeast nor sugar is added to the kefir starter - only fermented kefir and flour.

I added 40 ml for the sample. ready-made sourdough in wheat bread - the result: - a small bun of 350 gr. flour during baking increased to the size of the Hitachi oven bucket.
She wanted to leave the sourdough until the next day, but this behavior made her start baking rye bread in the first hour of the night. The sourdough was too active even in the refrigerator. I did not regret the results of baking wheat and rye bread on kefir sourdough, the result was decent.
This sourdough can be made with both wheat and rye flour. I made it on rye flour, which I added to both wheat and rye bread.
This is my first experience with kefir sourdough. Kefir starter culture creates a favorable fermented milk environment that rye dough needs. I don’t know whether the starter culture will work in the dough without adding yeast. It is unlikely in rye dough, since a bread machine needs an alliance of lactic acid bacteria (sourdough) and yeast.
Nevertheless, the result from the use of kefir starter culture is good and deserves attention.

Experiments continue, part of the starter is in the refrigerator for further renewal and feeding with flour and milk, the older the starter, the better it is. I'll tell you what will happen next.

All good loaves!

P. S. You will make kefir sourdough, immediately take a large dish, the sourdough runs well and quickly.

[Admin]

Please note that neither yeast nor sugar is added to the kefir starter - only fermented kefir and flour.

Adminas far as I remember, yeast is already a part of kefir.

By a strange coincidence, Internet sites containing information about the composition of kefir are blocked. And I can only suggest reading this one: 🔗 Where it says:

Kefir is formed due to the fermentation of milk by the so-called kefir fungi. These fungi are a conglomerate of various microorganisms, including yeast.

Yes, ... from personal experience, I can see that kefir is very good friends with soda and baking powder. True, the bread turns out to be muffin.

[Lola]

Lola , thanks for participating in the discussion of the topic.
I agree that there is a fungus (yeast) in kefir, due to which it is fermented. Sites are closed for access, perhaps because of fear of knowing what industrial kefir is made of !?
My interest in kefir fungus, sourdough is due to the fact that I know very well what pancakes are obtained from rolled oats on old (exactly old) kefir, we specially aged it for this. And then rye bread loves lactic acid bacteria.Either you need to make a special sourdough, for example from hops, or otherwise "sour" the dough.
Based on Auerman's book (and he examines the baking of bread by machines, at the bakery) rye. bread is necessary, depending on the bread recipe, sourdough, brewing, or yeast + lactic acid bacteria. I will not quote his words word for word, but where he writes about rye dough, this alliance is mentioned everywhere.
Lola, this is not the first time I have baked rye bread on old kefir, I have tried different versions of it, I can honestly say that this version of "rye-buckwheat" and the taste of bread I chose for myself. It turns out, in principle, problem-free when baking (or is it when the hand is already full, but how much was inedible), porous inside, and just delicious.
There is also bread that you just want to eat. So for me, this bread recipe is just from this category. Well, and someone may not like it, it's a matter of taste.
In the kefir sourdough, I was directly shocked by the behavior of the old kefir mixed with rye flour. I could not even expect such a violent reaction after the secondary feeding, I had to put the jar in a deep plate, and it did not help, I began to urgently bake bread to use it. And after all, without additional yeast and sugar, only flour and kefir. Miracles, and more!
The search continues!

[Kefir starter culture]

Kefir starter culture

The technology for preparing kefir starter culture is as follows:

She took market curdled milk as a basis (or fermented milk by herself), left it open (under gauze) on the table for a couple of days until water bubbling and peeling off, and the characteristic smell of sour kefir.

Then I added seeded rye flour to this sourdough in an amount to get liquid sour cream, stir everything well, and leave it on an open table, covering the dishes with gauze for exactly one day. The leavening dough will begin to ferment and peroxide actively, it is not necessary to interfere.

Then (after a day) we again add rye flour in an amount to get a dough for pancakes, of medium density, stir so that there are no lumps. Cover the dishes with gauze, leave alone, do not stir again until ripe.

Follow the process, I do not recommend going far from the leaven. In a few hours, such active bubbling, hissing and bubbling will begin that the leaven will climb out, which is called "from all holes."

Please note that neither yeast nor sugar is added to the kefir starter - only fermented kefir and flour.

I added 40 ml for the sample. ready-made sourdough in wheat bread - the result: - a small bun of 350 gr. flour during baking increased to the size of the Hitachi stove bucket.
She wanted to leave the sourdough until the next day, but this behavior made her start baking rye bread in the first hour of the night. The sourdough was too active even in the refrigerator. I did not regret the results of baking wheat and rye bread on kefir sourdough, the result was decent.
This sourdough can be made using either wheat or rye flour. I made it on rye flour, which I added to both wheat and rye bread.
This is my first experience with kefir sourdough. Kefir starter culture creates a favorable fermented milk environment that rye dough needs. I don’t know whether the starter culture will work in the dough without adding yeast. In rye dough, it is unlikely, since the bread machine needs an alliance of lactic acid bacteria (sourdough) and yeast.
Nevertheless, the result from the use of kefir starter culture is good and deserves attention.

Experiments continue, part of the starter is in the refrigerator for further renewal and feeding with flour and milk, the older the starter, the better it is. I'll tell you what will happen next.

All good loaves!

P. S. Will you make kefir sourdough, immediately take a large dish, the sourdough runs well and quickly.

Further use of kefir starter culture.


Kefir starter culture is stored in the refrigerator and all processes in it are inhibited, it will not run away anywhere.
Two days before the bread is supposed to be baked and used, it must be prepared.To do this, put the jar on the table in a warm place, let it warm for about 1 hour, then add kefir (curdled milk, yogurt) and wheat or rye flour to it in equal amounts, depending on the sourdough. Stir so that there are no lumps and leave on the table for 2-3 hours to swell, when the swelling processes begin, put it back in the refrigerator for a day. Repeat the procedure in a day. After two days, put the starter culture on the table in a warm place for swelling and the beginning of the formation of bubbles and raising the starter culture for 3-4 hours, this will be seen by the activity of the starter culture, how quickly the starter culture begins to rise. Take the required amount of sourdough from the jar, put the rest of the sourdough in the jar in the refrigerator and leave it alone until next time.
The consistency should resemble a pancake dough with yeast, also bubble.
By smell - sour yeast dough.
In essence and consistency, kefir sourdough is a dough for sour dough, with a large number of lactic acid bacteria.
The more often you feed the kefir sourdough and use it, the stronger and stronger it becomes, I was convinced myself.

If there is a lot of sourdough, or is not used for bread, it can be used as a dough for baking pancakes, pancakes, added to other dough, and more.

I used a leaven made from yogurt. The recipe is given here 🔗.
Eye Reena writes: “It's a rather lengthy process to create this Starter. In principle, it uses bacteria, which are found in milk and dairy products, instead of yeast.
The technology is as follows: mix yogurt and flour 1: 1, in a container, close the lid and put in a warm place (it is recommended next to the heating battery, on a heating pad, I put it on the refrigerator - it heats up well there). In the book, at first it was necessary to make yogurt from milk, but I skipped this stage, took a store-bought Balkan ogurt and it worked. This is done because these bacteria cannot withstand pasteurization, like they are in homemade cucumbers. It is also recommended to try with different milk if the first try does not work out.
Now, after some (2-5 days) time, this mixture will bubble and smell pleasantly sour. So it's done! It is also written that if the mixture turns pink and does not bubble, then it must be thrown away.
In short, after two days I was bubbling and smelled right. Well, I made it like a regular yeast dough, only instead of yeast I took this starter.
For a glass of flour - a generous tablespoon of starter, a little water, salt - everything is as usual. Knead medium dough. Let it rise a little, knead it again and leave it to rise. This dough takes a very long time to rise - like 7-8 hours, so I left it for the night, I thought it would be just in the morning, it was exactly 7 hours later.
The starter can be stored in the refrigerator and renewed every time by adding milk and flour in equal amounts, it needs to be bubbled again, but this time it bubbles faster - 3-4 hours. in short, it is necessary to somehow calculate over time, I myself do not know yet. But you can store it infinitely updating. Moreover, it is considered the older the leaven, the better.
In the same book, recipes are given where this sour leaven and yeast are used, I suspect that yeast speeds up the process, and apparently there is a game with the texture of the dough. This dough is more elastic or something. It looks like our Yerevan bread. Actually, that's why I tried - I wanted our bread.
Well, what can I say, the bread is certainly delicious, very real, and the spirit from it is also bread, just like it smelled in our bakery. And fiddle with him less than I thought. Everything is exactly the same as with yeast, only sour leaven instead of yeast. It keeps well in the refrigerator - I made it a couple of days ago and put it in the refrigerator, took it out in the morning, put a tablespoon in the container and put it in a warm place, put the rest back in the refrigerator. The next time it is supposed to add milk and flour to it 1: 1 and bubble it again, when the bubbles go, put it in the refrigerator. You can keep it indefinitely, renewing it with milk and water, and the older the leaven, the better the bread.I have a lot of sourdough, so what I will do, the main thing is to choose the right time - put the dough in the morning, bake it in the evening or at lunchtime - it rises for a long time, longer than yeast. Well, that's probably all. "
Everything turns out as written. The sourdough is kept in the refrigerator. I added one spoonful of sourdough per 100.0 flour. Kneading pizza in a bread maker in the evening. In the morning he baked - either in a bread machine or in the oven. Yeast is not used.

I started working with kefir sourdough only recently, it was a good discovery for me. It began with the need to increase the number of lactic acid bacteria for baking rye bread. At first I used aged kefir (market yogurt), I have already written about this many times. Then I decided at my own risk and peril to add rye flour, the proportion was arbitrary, in my eyes - what came of it - I wrote.
I use kefir starter as I described - there are no problems in its feeding and application.
Today I again baked wheat bread according to the recipe I published, only I put the sourdough in 2 measuring cups + 1/2 cup of water (see the recipe for medium-acid wheat bread), which I will look at later - while the bread is cooling. I can only say that from 3 cups of flour it was blown up in a Hitachi bucket to a size of 13x13x21 cm and weighing 885 grams, there is no baking in the dough.
The oven has cooled down, now I'm going to make rye bread with kefir sourdough, it is already bulging out of the can, although two days ago, before feeding it was only 5 tbsp. l. and she stood in the refrigerator.
It turns out that I have adapted the use of sourdough + yeast for a bread machine, that is, the alliance that is used in bakeries for machine baking of bread (we also have machine baking).
Ready-to-use kefir sourdough in appearance looks like a liquid sour dough for dough, it also bubbles, which means I add a part of the ready-made dough to the dough, well ripened, with a specific sour taste and smell of bread baked on the dough.

What's wrong with that? The bread is tasty and airy.

Well, how and what kind of leaven to cook and take is a matter of taste for each of us.

[Admin]

Admin , how much of this leaven should be taken for rye bread? I understand that you leave both yeast and sourdough. In terms of quantity, it should replace liquid 1: 1 (that is, if 1 tbsp of starter culture - reduce the liquid by 1 tbsp) or is it still not quite liquid and therefore the proportion is not 1: 1?

[Admin]

Admin , how much of this leaven should be taken for rye bread? I understand that you leave both yeast and sourdough. In terms of quantity, it should replace liquid 1: 1 (that is, if 1 tbsp of starter culture - reduce the liquid by 1 tbsp) or is it still not quite liquid and therefore the proportion is not 1: 1?

It all depends on the thickness of the kefir starter culture. If the thickness is "like pancakes", then I take 2 full measuring cups (240) of sourdough + 1 cup of warm water, if the "pancakes" are thinner, then there is less water - from 0.5 cups. In any case, yeast 1.5 tsp.
Another guideline - at the end of the first batch (16 minutes), the dough should be like a wheat ball, that is, soft and keep its shape and a little sticky. And then - look, I have it written in the bread recipe, I don't want to repeat myself, it hurts to write a lot.
I think for you this will also work out the recipe for yourself, if you like the bread.

Good luck!

I will tell you further about my impressions of the kefir sourdough test.

Yesterday I put rye bread on it. There was no buckwheat flour at home, there was no seeded rye flour either, I decided to replace it with peeled rye. And the leaven was also on peeled rye.
I put 230 gr. wheat flour + 330 g peeled rye + 2 measuring cups of sourdough (the rest is as in the recipe). But the sourdough turned out to be thin, the dough did not immediately match the kolobok of the 1st batch, and I had to add another 1 cup of rye flour. The total is 230 gr. wheat flour and 470 gr. peeled rye flour.
I watched how my Hitachi coped with such a volume of test - it copes well. I made the dough in 2 kneads as per the recipe, my oven conscientiously "stupidly kneaded" the rye slimy dough.And I stand and think - what will be will be, I will not throw it away, that I will not throw it out in finished form, it is my own fault.
And the dough suddenly began to rise, and before baking it generally rose almost under the roof of the bucket! And that's 2 cups of sourdough + just 1.5 tsp. yeast for such a volume of rye flour.
In general, my baked bread in Hitachi turned out to be 20 cm tall and weigh 1555 grams. The bread turned out to be porous along the entire height, soft, baked, the dome is good, not fallen, with cracks on top, the crust is ruddy.

Well done kefir sourdough - did a great job!

Isn't 720 ml too much liquid?

[Admin]

Admin, but you can take the old kefir as a basis, and not yogurt. And if so, then it should exfoliate in the heat and then make the leaven on the whey or not? I just have a bag of kefir from a week ago in the fridge.

Isn't 720 ml too much liquid?

No, the leaven is as thick as pancake dough. And I, looking at night, lost sight of it, added more water, I had to get out of the situation. Of course, you don't have to do that much test.
Focus on the thickness of the sourdough, I have tested it - if it is like thick sour cream (dough for pancakes), then add 1 cup of water, if thinner - then less.
You see, I form a bun according to the rules of rye dough, not wheat dough. See my rye bread recipe for details. For me, this has already become a "law", like a bun for wheat dough.

[Admin]

Admin, but you can take as a basis already old kefir, and not yogurt. And if so, then it should exfoliate in the heat and then make the sourdough on the whey or not? I just have a bag of kefir from a week ago in the fridge.

Take out your package a week ago, put it on the table in the open, let it ferment to the state of separation of liquid, bubbling and "is about to get moldy." You can add old milk, old cream, yogurt, etc. to it. Do not add heavy cream !!!!!
Or mix it all with milk. Make the starter culture not on whey (that is, water from fermentation), but take everything together. And what package, per liter? How much flour will you have to add to make the pancake dough? Calculate!

And what package, per liter? How much flour will you have to add to make the pancake dough? Calculate!

0.5 liter package. Thank you. I understood everything. If you have any problems, I'll write.

Something I can't get the leaven. I took sour kefir and left it on the table for a day. The kefir separated and began to bubble, I added rye flour, but after a day the sourdough did not ferment, probably I did something wrong.

And I have the opposite. Today my old kefir has matured, as Admin taught, I added rye flour to a 1-liter jar filled with 1/4 of old kefir until it becomes sour cream. It was in the morning, and now I have 3/4 cans. It is actively rising and I am afraid that by tomorrow morning everything will be on the table, because the night is ahead. It's hot in the kitchen, maybe it got flooded?

Something I can't get the leaven. I took sour kefir and left it on the table for a day. The kefir separated and began to bubble, I added rye flour, but after a day the sourdough did not ferment, probably I did something wrong.

Let's, together.
Kefir is bubbling, keep it on the table for 2-4 days, let it sour until it starts to become covered with a film, almost starts to mold.
Now add a new portion of kefir (old or fresh, it doesn't matter), let's take 1 cup, now add enough rye flour to make a dough for pancakes.
Stir so that there are no lumps, let it bubble and fit, watch it, if it rises twice and higher, siege it - stir it, let it still stand. If it is completely active, put it in the refrigerator, it will still swell, after a day, repeat the feeding with kefir and flour.
I realized that you did not add kefir to the top dressing, but only flour.
If it doesn't work - shout, I'll come.

Admin, what should I do with the leaven?

And I have the opposite. Today my old kefir has matured, as Admin taught, I added rye flour to a 1-liter jar filled with 1/4 of old kefir until it becomes sour cream. It was in the morning, and now I have 3/4 cans. It is actively rising and I am afraid that by tomorrow morning everything will be on the table, because the night is ahead. It's hot in the kitchen, maybe it got flooded?

By 23 o'clock she settled down with me, I fed her with flour to the state of a pancake dough. She began to rise again violently, and by morning she settled again. What to do next? It turns out that in one day she did what she had to do in two days.

Feed the sourdough with flour and kefir (yogurt, etc.) at the same time.
Rising - good. It can rise without visible bubbles on the surface, and you begin to interfere, inside like a yeast dough.
I give the leaven the opportunity to warm up on the table, rise several times, sediment it, let it sour well. Refrigerate if not used. But if you use it from the refrigerator, you need to warm it up again, feed it, let it rise in warmth.
I do this.
In general, guess the feeding time when you bake. And so it is well in the refrigerator. The best sourdough, which is fed several times, when a part is taken from it, and fresh kefir and flour are added, then it is renewed well.

Good luck to all!

I, too, did not really increase in volume, but the bread on it turned out to be excellent !!!

[Ludmila]

I, too, did not really increase in volume, but the bread on it turned out to be excellent !!!

Ludmila, not all at once, maybe she is still young, raise her, raise her.
And if the bread turned out to be excellent, then this already speaks in favor of kefir sourdough.

Good luck!

I am in favor of kefir starter with both hands. She is smart !!! (Although I changed it from ordinary rye - added kefir).

Romochka, I have carefully studied the leaven and I am interested in the question of using the leaven in the rye bread recipe. Tell us more about the kolobok.

Romochka, I have carefully studied the leaven and I am interested in the question of using the leaven in the rye bread recipe. Tell us more about the kolobok.

My observations of kefir sourdough.

My kefir sourdough (hereinafter referred to as KZ) still lives in the refrigerator in a wide liter jar, and even in a package where it was planted after repeated attempts to escape both in the refrigerator and on the table.

1. the leaven sits quietly in the refrigerator without moving after you take a portion from it for bread, the rest - in the refrigerator.

2. the leaven comes to life even in the refrigerator, if it is "given a meal" in equal amounts sour kefir and rye flour. Pay attention, she does not really like fresh, sweet kefir, but turn it sour, but if you get old, it will be with great pleasure.

3. at what stage to feed the starter culture.
3 days before baking the bread, we take out the KZ with a jar from the refrigerator, add old kefir and rye flour in equal amounts, let it stand on the table in a warm place for 3-4 hours to observe that the process has started, the sourdough begins to "swell" from the inside as dough for pancakes on a dough, but not so much. That is, slow excitement. Possible bubbles inside and on the surface. After this time, put the jar in the refrigerator.
How much kefir and flour to take for feeding? I put 2 measuring cups in my bread. This means that in 3 days of feeding, you need to create 4 cups in order to take 2 cups in the dough, and leave 1-1.5 cups for development until the next time.

4. on the 2nd day, we take the can out of the refrigerator and repeat the feeding procedure according to point 3, and also put it in the refrigerator.

5. on the 3rd day - the day of baking bread - we carry out the same top dressing, but let the sourdough stand on the table longer. The sourdough begins to boil, foam like a yeast dough.
Several times (up to 5 times) I give her the opportunity to climb under the edge of the can, stir, stir with a whisk or a regular fork, watch her foam.The best result is when the sourdough foams from the inside (again I compare it with yeast dough mixed with flour and yeast), in terms of the consistency of the pancake dough. Example - if you put dough on yeast pancakes, then first a thick dough (dough), and then we dilute it with liquid. Then I noticed that the initially thick sourdough, when fermented, becomes more liquid and viscous. This is also an indicator of the readiness of the leaven. The leaven should have a sour taste and smell inherent in yeast dough.

6. take the required amount of starter culture for the dough, put the rest in the refrigerator.
Everything, the "riot" session is over, we went to rest in the refrigerator.

Here are my observations on the behavior of the leaven, it also turns out to be "eternal" if it is properly grown and fed.
I use this sourdough to bake both rye (mix) and wheat bread, I like it.

If this is interesting to you, but something is not clear - write letters.

What if I bake bread almost every day? According to your recipe, the sourdough must be cooked for 3 days, and I never have such a long break in baking. I also want to try baking bread with this sourdough. Today I put kefir on the balcony - this is now the warmest place in my apartment. I'll try to make a leaven.

What if I bake bread almost every day? According to your recipe, the sourdough must be cooked for 3 days, and I never have such a long break in baking. I also want to try baking bread with this sourdough. Today I put kefir on the balcony - this is now the warmest place in my apartment. I'll try to make a leaven.

Try breeding the starter culture in two cans with a feeding interval.

It is necessary to take pasteurized milk, it is usually sold in soft bags, although in another region it may look different, always read what is written on the package. If you just want to drink it, it must be boiled. But sterilized milk is practically dead and it takes a very long time to wait for it to turn sour.

[HUGE THANKS TO ROME]

I want to say HUGE THANKS TO ROME!!!!!!
With her kefir sourdough, the bread became BETTER and tastier, according to relatives (I don't eat bread myself now, nizya).
I baked with this sourdough and just white without yeast - it baked perfectly, rose and was just super, it didn’t come out with yeast !!! (French mode, recipe from the site), and Darnitsky, but with a little yeast.
I am currently experimenting with three component loaves.
And the sourdough works on homemade kefir, from pasteurized milk.

[HUGE THANKS TO ROME]

I want to say HUGE THANKS TO ROME!!!!!!
With her kefir sourdough, the bread became BETTER and tastier, according to relatives (I don't eat bread myself now, nizya).
I baked with this sourdough and just white without yeast - it baked perfectly, rose and was just super, it didn’t come out with yeast !!! (French mode, recipe from the site), and Darnitsky, but with a little yeast.
I am currently experimenting with three component loaves.
And the sourdough works on homemade kefir, from pasteurized milk.

I'm right there!
Oh, praise me, praise me, and even in bold letters - this is so pleasant to me!

I am glad that the leaven works and the bread turns out to be delicious, which is what they wanted from it, here you have natural lactic acid bacteria and natural yeast! And in principle, it is not that difficult and expensive.

Ouch !!!

Admin, thanks for the starter.
She didn’t help me. Yesterday I baked black bread according to the recipe "black mishkin bread".
(kefir fermented and stratified, before baking it was fed in a warm place, kneaded on the "dough" program, added an tablespoon of apple cider vinegar, the bun was a cross between a hedgehog and jellyfish, gave it a few more hours to come up, then the "black bread" program)
For the first time something similar to black bread turned out. The consistency is super! Tall enough. The crust is crispy. The lid did not fall off, it even burst.
But the family (they only eat black) rejected it. The smell is NOT sour, the bread smells like kefir.
Kind people! What are the tips?
I'll make a reservation right away.Agram, panifarin, malt, kvass concentrate, kvass wort, live black beer are absent in our city.

Thanks for "thanks"! A cross between a hedgehog and a jellyfish - that's exactly what it says.

I like to bake pancakes (especially oat pancakes) on kefir. And I noticed that on fresh kefir they are not so lush and really smell like kefir. Another thing is the old aged kefir (yogurt) - there is neither taste nor smell of kefir, and they rise as if a baking powder was added.
I like to add mustard, market sunflower oil, sunflower honey, buckwheat, chestnut honey, a mixture of spices for the taste and smell of rye bread. These additives are inherent in Russian rye bread, try adding. Although, I did not observe a clear taste and smell of kefir in bread, well, everyone has their own taste preferences and sensations.

Good luck!

Admin me the leaven after feeding for a day stood bubbling well, but it does not rise is it normal?

Last night, inspired by what I had read, I took out the remnants of the rye sourdough from the refrigerator and added sour homemade kefir (now, on the advice of Fugaska, I constantly turn it over) and rye flour in a 1: 1: 1 ratio and left it on the table until morning. In the morning she (the leaven) ran away - she gathered all over the table. On the weekend I will try to bake something using the "runaway" I will report on the results, but most likely it will be "Buckwheat bread on kefir" (we are very addicted to it).

Admin to me the leaven after feeding for a day stood bubbling well, but it does not rise, is it normal?

After a day, feed again, keep it warm on the table, stir and watch.

Last night, inspired by what I had read, I took out the remnants of the rye sourdough from the refrigerator and added sour homemade kefir (now, on the advice of Fugaska, I constantly turn it over) and rye flour in a 1: 1: 1 ratio and left it on the table until morning. In the morning she (the leaven) ran away - she gathered all over the table. On the weekend I will try to bake something using the "runaway" I will report on the results, but most likely it will be "Buckwheat bread on kefir" (we are very addicted to it).

Very well! I wrote that I feed her in a large jar, and even wrap her in a food bag. I have already passed this twice - once on the table, the second time I collected it in the refrigerator.

[wrap in food bag]

Very well! I wrote that I feed her in a big can, and even wrap in food bag... I have already passed this twice - once on the table, the second time I collected it in the refrigerator.

M-dya, but I didn't notice the elephant! I'm at work now, and she is at home in the refrigerator and without dense caps, oh girls that boooooooooooooooooooooooooooooooooooooooo ...

[Admin]

Admin , tell me, is it necessary to make a leaven on rye flour, I know that it is better for leavening, I just don't have enough of it now, but I don't know when I will buy it yet. Have you tried it on wheat?

[without dense]

M-dya, but I didn't notice the elephant! I'm at work now, and she is at home in the refrigerator and without dense caps, oh girls that boooooooooooooooooooooooooooooooooooooooo ...

Looking forward to the evening! Hopefully. that she had already fermented and quieted down from the cold.

[Admin]

Admin , tell me, is it necessary to make a leaven on rye flour, I know that it is better for leavening, I just don't have enough of it now, but I don't know when I will buy it yet. Have you tried it on wheat?

I have never made it on wheat flour, but you can try, since such a leaven has a place to be. They make the same sourdough from hops on wheat flour.
I personally like the combination of taste and smell and properties on rye flour. Although she baked wheat bread on kef. sourdough on rye flour. Delicious!

I have never made it on wheat flour, but you can try, since such a leaven has a place to be. They make the same sourdough from hops on wheat flour.
I personally like the combination of taste and smell and properties on rye flour. Although she baked wheat bread on kef. sourdough on rye flour. Delicious!

FSE, I am calling my husband, let him go for rye flour, kefir has been sour for the second day already, it would be time to feed him.

FSE, I am calling my husband, let him go for rye flour, kefir has been sour for the second day already, it would be time to feed him.

So it can sour even longer in the refrigerator, 7-10 days.
I also keep the unfed sourdough in the refrigerator for up to 7 days, then I feed it and bake it, and if it is not needed for bread, then bake pancakes.
She must be fed after a certain period. to live and be active when needed. This is also from the category of "eternal leavens".

Hopefully. that she had already fermented and quieted down from the cold.

And I hope so!

Admin once again for me stupid, explain the sourdough must first be fed before taking it for baking right?

[apple cider vinegar]

Admin, thanks for the starter.
added art. spoon apple cider vinegar, the gingerbread man was a cross between a hedgehog and a jellyfish, gave him a few more hours to come, then the "black bread" program)
For the first time something similar to black bread turned out. The consistency is super! Tall enough. The crust is crispy. The lid did not fall off, it even burst.
But the family (they only eat black) rejected it. The smell is NOT sour, the bread smells like kefir.
Kind people! What are the tips?
I'll make a reservation right away. Agram, panifarin, malt, kvass concentrate, kvass wort, live black beer are absent in our city.

Uncle Sam, try adding "Balsamic" instead of apple cider vinegar, that is, balsamic

Admin once again for me stupid, explain the sourdough must first be fed before taking it for baking right?

Yes, feed and even three times for three days.

[Admin]

As promised, I report the results, visually, unfortunately, I can't, because I didn't keep track of, didn't save - it was worth distracting and the bread was eaten hot by my completely irresponsible and shameless gluttons !!!!
Admin, well, the leaven, of course it ran away in the refrigerator, on Sunday I took the "runaway" out of the refrigerator for proofing, and what do you think - she stood, thought, and when I removed the lid from the container (the lid with clips for reliability) the leaven said -f-f-f-f-f and kaaaak will climb out. She baked "Mishkin's rye bread" on it, although instead of kefir she poured tea leaves and additionally dissolved 3 tbsp. l. kvass wort. Girls are something !!!!! the truth is, I only got a crust for testing (and I don't like crust), but this crust was so crispy, so fragrant, it is indescribable.
The next time I bake, I will stand with my chest to protect the integrity of the loaf and until I take a photo everyone will sit hungry

[Cat]

Cat, that's it! Feed her further, she will only get stronger. Just store in a large bag.

Admin, thank you so much for the starter! the first time we got delicious bread with rye flour! I made Darnitsky with kefir from Fugaska, instead of kefir I put sourdough and also added kvass concentrate. it turned out great, the bread rose, not sticky - just gorgeous!

Eat to your health!